Celery Root and Pecan Salad
1 cup toasted and cooled pecan
1 celery root (1 1/2 lb.), peeled and quartered
3 Tbsp. white wine vinegar
1/4 cup Italian parsley, chopped
2 Tbsp. shallot, finely chopped
1/4 cup olive oil
Salt and Pepper to taste
Finely chop 2/3 of the nuts.
Coarsely grate celery root in a food processor.
Stir together vinegar, salt and pepper in a large bowl until the salt is
Then add celery root, chopped nuts, parsley and shallot and toss well.
salad with oil and toss again. Serve sprinkled with the remaining pecans.